Quote of the Month
“When you stop believing in Santa, you get underwear.”
Well, December’s blog is a little late this year…and I must apologize. Apparently studying for and writing final exams takes priority!
Now that I’m finished, I can get caught up on everything that’s been put on the back burner.
With the recent cold weather and studying, I’ve found a need to keep meals a little simpler! If you happen to like sweet potatoes, here are a few tips and a wonderful soup recipe too!
Tips:
- Buy a bag of sweet potatoes, not just a few
- Keep the skins on and steam them all in a pot big enough to hold them
- When they’re done, put them in some cold water for a few minutes
- The skins should peel off easily
- Whatever you’re not using right away, put into a freezer bag and freeze
Now here’s a yummy Sweet Potato Soup recipe…
6 cups cubed sweet potatoes
1.5 cups onion, cut into chunks
2 cloves minced garlic
1-2 tbsp coconut oil (melted) or olive oil
Place all of the above into a shallow roasting pan, mix with coconut oil and roast in the oven at 425 degrees for about 25 minutes (stir as needed).
Next:
4.5 cups vegetable or chicken broth (fresh is always best if you have some stored in your freezer)
1 tbsp grated orange zest
1 tbsp freshly grated ginger
1 whole clove
1/2 tsp cumin
1/2 tsp sea salt
1 tsp curry powder
1/4 tsp ground pepper
In a big pot, add all of the above ingredients (including the roasted veggies). Bring to a boil and simmer covered for 15 minutes.
Add:
1/2 can coconut milk
Stir until heated through
Add:
Cilantro and serve.
This makes a wonderful addition to any holiday meal.
Did You Know
- Sweet potatoes and yams are not the same
- They’re good sources of sources of vitamin A, vitamin C, manganese, calcium, potassium, iron, vitamin B6 and fiber
- Sweet potatoes have a lower glycemic index than potatoes
- Scrub the skins and eat them too (do the same with carrots)
- Put them in a smoothie
- They have a lower risk of exposure to toxins than other produce
Merry Christmas and Happy New Year!
Christine